7 Layer Taquitos
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- to 10 corn tortillas
- cup sour cream
- to 4 tablespoons Old El Paso® chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
- can (16 oz) Old El Paso® refried beans
- teaspoon ground cumin
- teaspoon chili powder
- Old El Paso® Thick ‘n Chunky salsa
- Shredded Cheddar cheese
- Sliced olives
- to 4 tablespoons peanut or canola oil
- 1 Heat 10-inch skillet over medium-high heat. Place 1 tortilla in skillet; cook a few seconds on each side or until pliable. Remove from skillet; place on plate. Repeat with remaining tortillas.
- 2 In small bowl, stir together sour cream and cooking sauce; set aside.
- 3 In medium bowl, stir together beans, cumin and chili powder. Place spoonful of beans on one side of 1 tortilla. Top with salsa, guacamole, cheese and olives. Roll up tortilla around filling; place on plate. Repeat with remaining tortillas.
- 4 In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium heat. (You will need to add a little more oil halfway through cooking the taquitos when the oil is getting low.) When oil begins to shimmer, add taquitos 2 or 3 at a time; cook on each side until golden, 2 to 3 minutes. Place on paper towel-lined plate. Immediately serve taquitos with sour cream sauce for dipping.
- These taquitos can be made ahead and refrigerated or even frozen until you’re ready to fry them. If you freeze them, just make sure that you allow them to thaw for 10 to 20 minutes before frying.
- Corn tortillas will split and break if you don’t heat them. The best method is heating them in a dry, hot skillet. This will allow your tortilla to become pliable and not break.
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